Put the apricots and cold water into a saucepan, bring to the boil, cook gently for 10 minutes then remove from the heat and leave to cool.

Quarter the cherries, put them into another bowl with 150ml boiling water and set these to one side.

Put the mixed dried vine fruit into another bowl, sieve the flour and baking powder over top, mix lightly and set these aside.

Grate the orange rind, squeeze the juice and leave these for later.

Line the base and sides of a 18m/7" deep, round baking tin with two layers of parchment paper and pre-heat the oven.

Purée the cold apricots and any remaining liquid, add the butter and beat together until combined.

Beat in the eggs one at a time (or chickpea flour + water) followed by the grated rind and juice.

Stir in the prepared fruit and flour.

Stir the prepared cherries, drain and discard the water then add them to the bowl.

Mix well then tip the mixture into the prepared tin and smooth the top.

Topping

Press the almonds, (or coconut flakes) into the top of the cake in a circular pattern.

Bake in a pre-heated oven for 1¾- 2 hours.

Allow the cake to cool in the tin.

When cold, store the cake in an airtight tin or well wrapped in tin foil.

Equipment

18m/7" deep, round baking tin

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

1¾- 2 hours

This is such a good cake and healthy too, with all the fruit and no added sugar. It didn't take as long to cook as the recipe said, so I would suggest checking it after an hour and go from there, but well worth making.

By Gill F

01 Feb 2019

I tried this cake and we loved it. Not too sweet as it relies on the puréed apricots for sweetness not added sugar. In my oven it needed less cooking time